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Home > Eggs - Dairy > Eggs
Eggs and Toast Omelet
Serves: 2
Ingredients:
- 1/2 cup thinly sliced red onion slivers
- 1 teaspoon olive oil
- 1 1/2 cups 1/2-inch-squares of sliced caraway rye bread
- 1/3 cup chopped canned stewed tomatoes, including some juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon minced fresh marjoram leaves or
- 1/4 teaspoon dried marjoram
- 4 large egg whites
- 2 large eggs
- 2 tablespoons water
- 1/2 teaspoon minced fresh rosemary leaves or 1/4 teaspoon crumbled dried rosemary
- Salt and pepper, to taste
- Fresh marjoram sprigs, for garnish
In a 9- by 13-inch baking pan, combine onion and oil, then mix in bread. Bake in a 400 degree F oven until bread is golden, 10 to 12 minutes. Stir in tomatoes, vinegar, and minced marjoram and spread evenly in pan. Bake until crisp to touch, about 8 minutes; stir halfway through baking. Keep warm.
Meanwhile, in a bowl, whisk egg whites, eggs, water, and rosemary until well blended. Place a 7- to 8-inch nonstick frying pan over medium heat. Add half of egg mixture. As eggs cook, gently lift cooked portion to allow uncooked portion to flow underneath, about 2 minutes; then let stand on burner until top is set, about 1 minute more.
Spoon half of bread mixture onto half of omelet, then turn other half of omelet over bread to cover. Slide onto a plate. Repeat to make second omelet. Garnish with marjoram sprigs.
Nutrition information: Per serving: 243 cal. (30 percent from fat); 8 g fat (2 g sat.); 213 mg chol.; 507 mg sodium
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